Ingredients
Scale
- 8 waffle cones (store-bought or homemade)
- 16 ounces (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup crushed graham crackers
- 2 tablespoons powdered sugar (for strawberries)
- 2 tablespoons finely chopped toasted almonds or pecans (optional for extra crunch)
- 1 tablespoon lemon juice
Substitution tips: For a lighter version, use low-fat cream cheese and substitute the heavy cream with Greek yogurt. If you prefer a gluten-free option, choose gluten-free waffle cones and gluten-free graham crackers.
Instructions
- In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 3-4 minutes. I like to use a hand mixer because it makes the texture so silky, reminiscent of Mama Lou’s secret touch.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. This step always reminds me of the summer days when Ouma and I would take turns whipping cream, giggling and making a mess, but loving every second.
- Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix—you want to keep that airy, light texture.
- In a small bowl, toss the chopped strawberries with powdered sugar and lemon juice. This simple maceration brings out the natural sweetness and adds a subtle tang, just like Mama Lou taught me.
- Carefully spoon or pipe the cheesecake mixture into each waffle cone, filling it about three-quarters full. I like to use a piping bag for this—it makes the cones look extra special, perfect for impressing family or guests.
- Top each filled cone with a generous spoonful of the macerated strawberries, then sprinkle with crushed graham crackers and toasted nuts if using. The crunch adds that nostalgic bite I always associated with Mama Lou’s homemade desserts.
- Place the filled cones upright in a cone holder or a deep glass and refrigerate for at least 1 hour to let the flavors meld and the cheesecake firm up slightly.
- Serve chilled and watch as smiles light up around the table—this is the moment I always cherish the most.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
